Sweet Green Salad Juice

This sweet green salad juice is perfect for anyone who wants to up their greens intake, but doesn’t want to spend a lot of time preparing and eating a large salad. Ready in just 10 minutes, this green juice gives you a delicious energy and vitamin boost with minimal prep!

Why You’ll Love This Sweet Green Salad Juice

Leafy greens are true nutrient powerhouses. Most green juices include greens like spinach and kale (as do many of mine) and they’re great, but if you want to switch it up, lettuce is an underrated ingredient that makes for deliciously nutritious homemade cold-pressed juices.

For this sweet green salad juice, I used romaine and butter lettuce, but any other type of lettuce (even iceberg!) will work too. The sweetness of the apples makes this juice super delicious and enjoyable in addition to being a healthy drink.

Sweet Green Salad – Ingredient Notes & Substitutions

The following is an overview of the ingredients you’ll need to make this sweet green salad juice recipe, as well as recommended substitutions. For the exact measurements, be sure to refer to the recipe card below.

• Butter Lettuce: butter lettuce is great because of its mild flavor profile, versatility, and health benefits (it’s high in vitamin K, vitamin A, and folate). You should be able to find butter lettuce at any supermarket or farmers’ market, but in case you can’t find it, you can either use more romaine lettuce or replace it with iceberg or frisée lettuce.
• Romaine Lettuce: romaine lettuce is not only super tasty in salads, but also in green juices! For this sweet green salad juice, I used mini heads of romaine lettuce, but you can, of course, use regular sized lettuce as well. As with butter lettuce, if you can’t find romaine, you can either use more butter lettuce, or use a different kind of lettuce entirely.

• Cucumber: I love using cucumber juice recipes. Thanks to its high water content, it yields a lot of juice and is super hydrating. Instead of cucumber, you could also use more celery or more lettuce.
• Celery: if you’ve heard about the benefits of juicing celery, but (like me) don’t love the idea of drinking celery juice on its own, pairing it with other ingredients, including sweet fruits, makes all the difference. As an alternative, you can increase the amount of one of the other vegetables used in this recipe.
• Green Apples: green apples, like the Granny Smith variety, are a little less sweet than other apple varieties and are great if you want your juice to turn out bright green. That being said, any other kind of apple, as well as other sweet fruits like pears or pineapple will work too!
• Lemon: you could also use limes (like in this green juice recipe), oranges, tangerines, or simply omit.

How to Make This Recipe (Step by Step)

The following is a step by step guide on how to make this juice with photos for each step. For a shorter version you can save & print, be sure to refer to the recipe card below.

Wash & Prep Your Produce

Prepare your fresh produce by washing your lettuce, apples, celery, and cucumber, then drying them thoroughly using a kitchen towel. Next, cut your produce into smaller pieces. Note: The size of the pieces will depend on the kind of juicer you’re using.

A note on juicing whole apples (with the seeds): some people advise against juicing whole apples because apple seeds, when crushed, can be toxic. While this is true, you’d need to consume upwards of 150 apple seeds at once for them to harm you, so juicing a few whole apples is absolutely safe.

Add The Produce To Your Juicer

Once you’ve washed and prepared your produce, it’s time to add it to your juicer’s hopper. If you’re using a juicer with a large hopper like the one shown in the pictures above, you can simply add everything (or at least the first batch) to the hopper, then close the lid. If you’re using a different kind of juicer without a hopper, you’ll need to turn on your juicer first and then add the produce one piece at a time.

Start Juicing

Turn your juicer on and watch the magic happen. This will only take a few minutes. Should any of the produce ever get stuck, simply use your juicer’s reverse setting and then keep going.

Strain the Juice (Optional Step)

Whether or not you decide to strain your juice depends on your personal preference. The juice will be perfectly fine without straining it, but adding this extra step can help you get an even smoother result, as well as remove any foam that might form (some produce, like spinach, is more likely to foam).

Serve & Enjoy!

Once you’ve juiced all your produce, it’s time to serve and enjoy your sweet green salad juice! If you’re planning on enjoying it right away, pouring it over ice cubes will make it taste even fresher.

If, however, you’re keeping it for later, simply store it in glass bottles (or any other airtight container) in the fridge for up to 2 days (some people keep their juice for up to 3 days, but since it won’t be pasteurized, I recommend either drinking it as quickly as possible or storing it in the freezer, either in ice cube trays or in freezer-safe reusable bottles, instead.)

Recipe & Storage Tips

Here are some tips to ensure the best result when making this sweet green salad juice:

• Make sure you dry your produce well after washing it to avoid your juice being watered down.
• If you want to skip the ice cubes, but still want your sweet green salad juice to be as refreshing as possible, store all of your produce in the fridge before juicing it.
• Be sure to wash (or at least rinse) your juicer as quickly as possible after juicing. This will help prevent the produce from drying and sticking to the juicer and thus make it much easier to clean.

• To minimize food waste, either compost your juice pulp (if you live in an apartment without a garden like me, you can look for public communal composting stations in your neighborhood) or keep it in the freezer for later use, such as in savory muffin recipes.

Sweet Green Salad Juice – Recipe Card

Use this card to save and/or print this recipe. For additional step by step photo instructions, ingredient notes, and recipe tips, be sure to read the full blog post above.

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